Lomo al jugo and lomo saltado are distinct Peruvian dishes with a focus on beef as their main ingredient.  

Tender cuts such as sirloin or tenderloin are commonly used, and both dishes often involve marination to enhance the beef’s flavor.

Other common ingredients in both “lomo al jugo” and “lomo saltado” include onions, tomatoes, soy sauce, garlic, and spices.  

However, the differences between the two dishes can be seen in their different preparation methods, with each dish offering unique flavor. 

In this post, we explore the difference between lomo al jugo and lomo saltado

What is lomo al jugo?

Lomo al jugo is a dish that consists of tender cuts of beef, typically sirloin or tenderloin, onions, tomatoes, garlic, and a blend of spices.  

What makes lomo al jugo unique is its emphasis on a succulent, flavorful sauce that accompanies the beef. 

The preparation involves marinating the beef in a mixture of garlic, spices, and sometimes vinegar, allowing the meat to absorb the rich flavors.  

The marinated beef is then cooked on a skillet, creating a beautifully seared exterior while preserving the tenderness inside.  

The marinade, combined with the juices released during cooking, forms a delicious sauce that coats the beef slices. This sauce is a key element of the dish, providing a depth of flavor. 

Lomo al jugo is known for its tender texture, with the beef practically melting in the mouth.  

The appearance is appealing, with the seared beef accompanied by a generous serving of the flavorful sauce. 

This dish is often served with traditional Peruvian sides like rice, potatoes, or a fresh salad.

What is lomo saltado?

Lomo saltado is a dish that incorporates a wide variety of ingredients, including tender beef cuts, onions, tomatoes, soy sauce, and a mix of spices.  

What sets lomo saltado apart is its stir-frying cooking style, bringing about a delightful blend of flavors and texture. 

Lomo saltado typically begins with marinating the beef in soy sauce and spices, infusing it with a distinct savory taste.  

The cooking process involves high heat and quick stir-frying, resulting in a dish that retains the beef’s tenderness while allowing the vegetables to maintain their crispiness. 

The combination of stir-fried beef, onions, and tomatoes creates a rich texture, with the juiciness of the meat complementing the crunchiness of the vegetables. 

The flavor profile of lomo saltado is a blend of savory, sweet, and umami notes, thanks to the soy sauce and the natural sweetness of the tomatoes and onions. 

The appearance is vibrant with the colorful mix of ingredients creating an appealing dish. 

Lomo saltado is often served with rice or fried potatoes. 

Difference between lomo al jugo and lomo saltado

Lomo Saltado and Lomo al Jugo are distinct Peruvian beef dishes with different cooking styles.  

Lomo Saltado employs a stir-frying technique, quickly cooking beef and vegetables over high heat to create a smoky, bold-flavored stir-fry.

On the other hand, Lomo al Jugo involves marinating beef and then sauteeing it, forming a rich and savory sauce in the process which is served together with the meat.